Description
This rich and creamy mushroom gravy is full of umami flavor and ready in just 20 minutes. Perfect for mashed potatoes, veggies, meat, or biscuits — a simple sauce that elevates any meal.
Ingredients
2 tablespoons butter
2 cups sliced baby bella (cremini) mushrooms
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium vegetable broth
1/4 cup heavy cream
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley (optional)
Salt, to taste
Black pepper, to taste
Instructions
In a large skillet, melt butter over medium heat. Add mushrooms and cook undisturbed for 3–4 minutes until browned.
Add onion (or shallots) and garlic. Cook 5–6 minutes until soft.
Sprinkle in flour and stir well to form a roux. Cook for 1–2 minutes.
Gradually whisk in vegetable broth to prevent lumps. Simmer until thickened, about 4–5 minutes.
Stir in heavy cream and thyme. Season with salt and pepper.
Add parsley (if using) and adjust consistency with broth or water as needed.
Serve warm over your favorite dishes.
Notes
Let mushrooms brown undisturbed for max flavor.
For gluten-free: use cornstarch mixed with cold broth instead of flour.
Gravy thickens as it cools — reheat with a bit of broth to loosen.
Easily made vegan by substituting butter and cream with plant-based alternatives.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce/Gravy
- Method: Stovetop
- Cuisine: American
